blogging my progress on creating more and consuming less...


25 January 2011

Tasty Tuesday: Egg-Fried Quinoa

This recipe is from a Food Doctor recipe book. I always adapt it depending on what I actually have in the fridge. I present it to you in my favourite adapted form. It's really easy to make, and full of yummy goodness. It supposedly serves two people, but I bet three would be perfectly satisfied sharing this. Possibly four, if one of them is a very small person.

150g (5oz) quinoa
300ml (1/2 pint) very light stock
3 cloves garlic, peeled
3 eggs
2 tbsp olive oil, plus a little extra for the eggs
1 large shallot
1/2 or 1/4 tsp chilli powder (according to your own tastes)
1 small onion, finely sliced
1 tbsp water
1 courgette/zucchini (same thing / different name), sliced into ribbons using a potato peeler
2 peppers (different colours - I like to use yellow and red because there's already green on the courgette), deseeded and finely sliced
3 spring onions, shredded
1tbsp soy sauce

Simmer the quinoa in the stock with one garlic clove for about 20 minutes, until it is cooked and the fluid is absorbed. (You may need to add more water, depending on how powerful your stove is. Mine is pretty powerful.) Then mash in the garlic. Yum-yum-yum.

Scramble the eggs, using a little oil, until firm. Set aside.

Blend the shallot, two cloves garlic and chilli powder in a blender.

Heat a tablespoon of olive oil in a wok and cook this paste over a gentle heat for a few minutes. Add a bit more oil and the onion, and cook for 5 minutes or so. Add the water, courgette and peppers and cook for a couple minutes until they soften. Stir in the spring onion, soy sauce, quinoa and egg, cook until piping hot and serve.

There you have it! A healthy, tasty and colourful meal. Sure to please the tastebuddies. And it's one of those slow-burn energy foods that everyone is (or isn't? I don't know...) talking about.

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